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Ingredients

• 4 eggs
• 3/4 cup grated Parmesan cheese
• 2 Tbs. minced fresh flat-leaf parsley
• 1 tsp. coarsely cracked pepper
• 1/2 tsp. salt
• 1 lb. dried linguine
• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1/4 lb. pancetta, coarsely chopped
• 2 garlic cloves, minced

Description

Be Sure To Serve This Classic Roman Pasta On Warmed Dishes To Keep It Warm Longer. The Heat Of The Pasta Partially Cooks The Eggs. Note, However, That Many Health Professionals Advise Against Serving Eggs That Are Not Fully Cooked To Infants, The Elderly

Williams-Sonoma